So a few weeks ago, I went to the Farmer’s Market a couple days before leaving for a trip. I didn’t really need any fresh food, but one vendor was selling giant bunches of basil for like no money, so I went ahead and got it anyway. I discovered why it was so cheap the next morning when I woke up to super wilted basil. Rather than waste it, I acted fast and made pesto. I didn’t have any pine nuts, but some old marcona almonds did the trick just fine.
I could have frozen the pesto like usual, but I decided to use it instead.
I also had a red pepper and a bunch of little tomatoes that I needed to use, so I sauteed those over very high heat, high enough to get delicious little burn marks on them in a large pan. After removing those from the fridge, I had literally no fruit, vegetables, or dairy left. I guess that’s a good thing before a trip!
I made regular old whole wheat pasta, drained it, and dumped it in the saute pan with the veggies. Add the pesto and suddenly it becomes a lovely dinner!
Sooooo… this post was really short. I have nothing else to say on this topic. Awkward.
- 1/2 cup whole wheat pasta, cooked
- 1/4 cup pesto, preferably homemade
- 1 Tbsp olive oil
- 1 red pepper, sliced
- 1/2 container cherry tomatoes
- Salt and pepper
- Saute the pepper and tomatoes over high heat in the olive oil. Season with salt and pepper.
- Toss vegetables with pasta and pesto, top with cheese.